Revista Mexicana de Ingeniería Química, Vol. 22, No. 3 (2023), Alim2386

Optimizing foam mat drying process for cornelian cherry pulp using response surface methodology and artificial neural networks

M. Güldane

https://doi.org/10.24275/rmiq/Alim2386

 

Abstract

This study aimed to improve the foam mat drying (FMD) process of cornelian cherry pulp. Response surface methodology (RSM) and artificial neural networks (ANN) were employed to investigate and predict the impact of ultrasound treatment (10-30 min), whipping (5-15 min, and hot-air temperature (60-80 °C) on selected responses. The results showed that maximum redness value and total phenolic content, and minimum drying time were obtained when optimum process parameters, 10 min for sonication time, 15 min for whipping time, and 60 °C for drying temperature, were employed. Analysis of variance (ANOVA) results indicated that the most important parameter influencing the FMD process of cornelian cherry pulp was the drying temperature. Furthermore, the statistical comparison of the empirical and predictive results for each response showed that the ANN model has a better prediction capability than the RSM. The overall findings revealed that the ANN model can be successfully applied in predicting responses in FMD of valuable fruits.

Keywords: ANOVA, drying temperature, prediction, ultrasound, whipping.

 

References

  • Ajesh Kumar, V., Srivastav, P. P., Pravitha, M., Hasan, M., Mangaraj, S., V, P., & Verma, D. K. (2022). Comparative study on the optimization and characterization of soybean aqueous extract based composite film using response surface methodology (RSM) and artificial neural network (ANN). Food Packaging and Shelf Life, 31, 100778. https://doi.org/10.1016/j.fpsl.2021.100778
  • Aktas, R. N., & Tontul, I. (2021). Usability of soapwort and horse chestnut saponin extracts as foaming agents in foam mat drying of pomegranate juice. Journal of the Science of Food and Agriculture, 101(2), 786–793. https://doi.org/10.1002/jsfa.10770
  • Ameer, K., Bae, S. W., Jo, Y., Lee, H. G., Ameer, A., & Kwon, J. H. (2017). Optimization of microwave-assisted extraction of total extract, stevioside and rebaudioside-A from Stevia rebaudiana (Bertoni) leaves, using response surface methodology (RSM) and artificial neural network (ANN) modelling. Food Chemistry, 229, 198–207. https://doi.org/10.1016/j.foodchem.2017.01.121
  • Anastácio, A., Silva, R., & Carvalho, I. S. (2016). Phenolics extraction from sweet potato peels: modelling and optimization by response surface modelling and artificial neural network. Journal of Food Science and Technology, 53(12), 4117–4125. https://doi.org/10.1007/s13197-016-2354-1
  • Benković, M., Pižeta, M., Jurinjak Tušek, A., Jurina, T., Gajdoš Kljusurić, J., & Valinger, D. (2019). Optimization of the foam mat drying process for production of cocoa powder enriched with peppermint extract. Lwt, 115, 108440. https://doi.org/10.1016/j.lwt.2019.108440
  • Bogusz, R., Wiktor, A., Nowacka, M., Ćwintal, J., & Gondek, E. (2022). Foam-mat convective drying of kiwiberry (Actinidia arguta) pulp. Czech Journal of Food Sciences, 40(3), 187–194. https://doi.org/10.17221/263/2020-CJFS
  • Borges, H. M. A., Borél, L. D. M. S., & Lima-Corrêa, R. A. B. (2022). Effects of temperature and foam layer thickness on collard greens powder production by foam mat drying. Journal of Food Processing and Preservation, 46(8), 1–13. https://doi.org/10.1111/jfpp.16755
  • Bozaci, E. (2019). Optimization of the alternative treatment methods for Ceiba pentandra (L.) Gaertn (kapok) fiber using response surface methodology. Journal of the Textile Institute, 110(10), 1404–1414. https://doi.org/10.1080/00405000.2019.1602897
  • Brar, A. S., Kaur, P., Kaur, G., Subramanian, J., Kumar, D., & Singh, A. (2020). Optimization of Process Parameters for Foam-Mat Drying of Peaches. International Journal of Fruit Science, 20(S3), S1495–S1518. https://doi.org/10.1080/15538362.2020.1812017
  • Calderón-Ramírez, M., Gomez-Náfate, J. A., Ríos-Fuentes, B., Rico-Martínez, R., Martínez-Nolazco, J. J., & Botello-Álvarez, J. E. (2022). Analysis of the thermal efficiency of flat plate solar air heaters considering environmental conditions using artificial neural networks. Revista Mexicana de Ingeniería Química, 21(3), Sim2833-Sim2833. https://doi.org/10.24275/rmiq/Sim2833
  • Chen, Y., Sheng, L., Gouda, M., & Ma, M. (2019). Impact of ultrasound treatment on the foaming and physicochemical properties of egg white during cold storage. Lwt, 113(June), 108303. https://doi.org/10.1016/j.lwt.2019.108303
  • Cosmulescu, S., Trandafir, I., & Cornescu, F. (2019). Antioxidant capacity, total phenols, total flavonoids and colour component of cornelian cherry (Cornus mas L.) wild genotypes. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 47(2), 390–394. https://doi.org/10.15835/nbha47111375
  • Dhurve, P., Suri, S., Malakar, S., & Arora, V. K. (2022). Multi-objective optimization of process parameters of a hybrid IR-vibro fluidized bed dryer using RSM-DF and RSM-GA for recovery of bioactive compounds from pumpkin seeds. Biomass Conversion and Biorefinery, 1-17. https://doi.org/10.1007/s13399-022-03151-3
  • Dupak, R., Jaszcza, K., Kalafova, A., Schneidgenova, M., Ivanisova, E., Tokarova, K., Brindza, J., & Capcarova, M. (2020). Characterization of compounds in Cornelian cherry (Cornus mas L.) and its effect on interior milieu in ZDF. Emirates Journal of Food and Agriculture, 32(5), 368–375. https://doi.org/10.9755/ejfa.2020.v32.i5.2106
  • Gao, R., Xue, L., Zhang, Y., Liu, Y., Shen, L., & Zheng, X. (2022). Production of blueberry pulp powder by microwave-assisted foam-mat drying: Effects of formulations of foaming agents on drying characteristics and physicochemical properties. Lwt, 154, 112811. https://doi.org/10.1016/j.lwt.2021.112811
  • Guarneros-Flores, J., Aguilar-Uscanga, M. G., Morales-Martínez, J. L., & López-Zamora, L. (2019). Maximization of fermentable sugar production from sweet sorghum bagasse (dry and wet bases) using response surface methodology (RSM). Biomass Conversion and Biorefinery, 9(3), 633–639. https://doi.org/10.1007/s13399-018-00366-1
  • Güldane, M. (2023). Optimizing foam quality characteristics of model food using Taguchi-based fuzzy logic method. Journal of Food Process Engineering, e14384. https://doi.org/10.1111/jfpe.14384
  • Guldane, M., & Dogan, M. (2022). Multi-response optimization of process parameters of saponin-based model foam using Taguchi method and gray relational analysis coupled with principal component analysis. Journal of Food Processing and Preservation, 46(5), 1–14. https://doi.org/10.1111/jfpp.16553
  • Ibanoglu, E., & Erçelebi, E. A. (2007). Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums. Food Chemistry, 101(2), 626–633. https://doi.org/10.1016/j.foodchem.2006.01.056
  • Khodifad, B. C., & Kumar, N. (2020). Foaming properties of custard apple pulp and mathematical modelling of foam mat drying. Journal of Food Science and Technology, 57(2), 526–536. https://doi.org/10.1007/s13197-019-04082-0
  • Kumar, G., Atif Wahid, M., Tanwar, P., & Kumar, M. (2022). Multi performance characteristics optimization of end milling parameters on surface quality and Micro-hardness of SS-304. Materials Today: Proceedings, 62, 136–141. https://doi.org/10.1016/j.matpr.2022.02.608
  • Macedo, L. L., Corrêa, J. L. G., Araújo, C. da S., Vimercati, W. C., & Pio, L. A. S. (2021). Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying. Journal of Food Science, 86(2), 426–433. https://doi.org/10.1111/1750-3841.15585
  • Malakar, S., Dhurve, P., & Arora, V. K. (2022). Modeling and optimization of osmo-sonicated dehydration of garlic slices in a novel infrared dryer using artificial neural network and response surface methodology. Journal of Food Process Engineering, e14261. https://doi.org/10.1111/jfpe.14261
  • Martínez-Padilla, L. P., García-Rivera, J. L., Romero-Arreola, V., & Casas-Alencáster, N. B. (2015). Effects of xanthan gum rheology on the foaming properties of whey protein concentrate. Journal of Food Engineering, 156, 22–30. https://doi.org/10.1016/j.jfoodeng.2015.01.018
  • Meyabadi, T. F., & Dadashian, F. (2012). Optimization of enzymatic hydrolysis of waste cotton fibers for nanoparticles production using response surface methodology. Fibers and Polymers, 13(3), 313–321. https://doi.org/10.1007/s12221-012-0313-7
  • Michalska-Ciechanowska, A., Majerska, J., Brzezowska, J., Wojdyło, A., & Figiel, A. (2020). The influence of maltodextrin and inulin on the physico-chemical properties of cranberry juice powders. ChemEngineering, 4(1), 1–12. https://doi.org/10.3390/chemengineering4010012
  • Mirmoghtadaie, L., Shojaee Aliabadi, S., & Hosseini, S. M. (2016). Recent approaches in physical modification of protein functionality. Food Chemistry, 199, 619–627. https://doi.org/10.1016/j.foodchem.2015.12.067
  • Mohanan, A., Nickerson, M. T., & Ghosh, S. (2020). Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pH. Food Chemistry, 316(January), 126282. https://doi.org/10.1016/j.foodchem.2020.126282
  • Nakhaei, M. R., Mostafapour, A., & Naderi, G. (2017). Optimization of mechanical properties of PP/EPDM/ clay nanocomposite fabricated by friction stir processing with response surface methodology and neural networks. Polymer Composites, 38, E421–E432. https://doi.org/10.1002/pc.23942
  • Onu, C. E., Igbokwe, P. K., Nwabanne, J. T., & Ohale, P. E. (2022). ANFIS, ANN, and RSM modeling of moisture content reduction of cocoyam slices. Journal of Food Processing and Preservation, 46(1), e16032. https://doi.org/10.1111/jfpp.16032
  • Osama, K., Younis, K., Qadri, O. S., Parveen, S., & Siddiqui, M. H. (2022). Development of under-utilized kadam (Neolamarkia cadamba) powder using foam mat drying. Lwt, 154, 112782. https://doi.org/10.1016/j.lwt.2021.112782
  • Parveez Zia, M., & Alibas, I. (2021). The effect of different drying techniques on color parameters, ascorbic acid content, anthocyanin and antioxidant capacities of cornelian cherry. Food Chemistry, 364(January), 130358. https://doi.org/10.1016/j.foodchem.2021.130358
  • Ptaszek, P., Zmudziński, D., Kruk, J., Kaczmarczyk, K., Roznowski, W., & Berski, W. (2014). The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids. Food Biophysics, 9(1), 76–87. https://doi.org/10.1007/s11483-013-9320-5
  • Qadri, O. S., Osama, K., & Srivastava, A. K. (2020). Foam mat drying of papaya using microwaves: Machine learning modeling. Journal of Food Process Engineering, 43(6), e13394. https://doi.org/10.1111/jfpe.13394
  • Salacheep, S., Kasemsiri, P., Pongsa, U., Okhawilai, M., Chindaprasirt, P., & Hiziroglu, S. (2020). Optimization of ultrasound-assisted extraction of anthocyanins and bioactive compounds from butterfly pea petals using Taguchi method and Grey relational analysis. Journal of Food Science and Technology, 57(10), 3720–3730. https://doi.org/10.1007/s13197-020-04404-7
  • Salahi, M. R., Mohebbi, M., & Taghizadeh, M. (2015). Foam-Mat Drying of Cantaloupe (Cucumis melo): Optimization of Foaming Parameters and Investigating Drying Characteristics. Journal of Food Processing and Preservation, 39(6), 1798–1808. https://doi.org/10.1111/jfpp.12414
  • Samyor, D., Deka, S. C., & Das, A. B. (2021). Physicochemical and phytochemical properties of foam mat dried passion fruit (Passiflora edulis Sims) powder and comparison with fruit pulp. Journal of Food Science and Technology, 58(2), 787–796. https://doi.org/10.1007/s13197-020-04596-y
  • Santos, N. C., Almeida, R. L. J., de Medeiros, M. de F. D., Hoskin, R. T., & da Silva Pedrini, M. R. (2022). Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying. Journal of Food Science, 87(4), 1780–1795. https://doi.org/10.1111/1750-3841.16123
  • Sharma, A., Awasthi, A., Singh, T., Kumar, R., & Chauhan, R. (2022). Experimental investigation and optimization of potential parameters of discrete V down baffled solar thermal collector using hybrid Taguchi-TOPSIS method. Applied Thermal Engineering, 209(September 2021), 118250. https://doi.org/10.1016/j.applthermaleng.2022.118250
  • Silva, L. K. R., Gonçalves, B. R. F., da Hora, F. F., Santos, L. S., & Ferrão, S. P. B. (2020). Spectroscopic method (FTIR-ATR) and chemometric tools to detect cow's milk addition to buffalo's milk. Revista Mexicana de Ingeniería Química, 19(1), 11-20. https://doi.org/10.24275/rmiq/Alim560
  • Stefanović, A. B., Jovanović, J. R., Dojčinović, M. B., Lević, S. M., Nedović, V. A., Bugarski, B. M., & Knežević-Jugović, Z. D. (2017). Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins. Food and Bioprocess Technology, 10(7), 1224–1239. https://doi.org/10.1007/s11947-017-1884-5
  • Šumić, Z., Vakula, A., Tepić, A., Čakarević, J., Vitas, J., & Pavlić, B. (2016). Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM). Food Chemistry, 203, 465–475. https://doi.org/10.1016/j.foodchem.2016.02.109
  • Tan, M. C., Chin, N. L., Yusof, Y. A., Taip, F. S., & Abdullah, J. (2015). Characterisation of improved foam aeration and rheological properties of ultrasonically treated whey protein suspension. International Dairy Journal, 43, 7–14. https://doi.org/10.1016/j.idairyj.2014.09.013
  • Thuy, N. M., Tien, V. Q., Tai, N. Van, & Minh, V. Q. (2022). Effect of Foaming Conditions on Foam Properties and Drying Behavior of Powder from Magenta (Peristrophe roxburghiana) Leaves Extracts. Horticulturae, 8(6), 546. https://doi.org/10.3390/horticulturae8060546
  • Uslu Demir, H., Atalay, D., & Erge, H. S. (2019). Kinetics of the changes in bio-active compounds, antioxidant capacity and color of Cornelian cherries dried at different temperatures. Journal of Food Measurement and Characterization, 13(3), 2032–2040. https://doi.org/10.1007/s11694-019-00124-5
  • Vakula, A., Šumić, Z., Zeković, Z., Tepić Horecki, A., & Pavlić, B. (2019). Screening, influence analysis and optimization of ultrasound-assisted extraction parameters of cornelian cherries (Cornus mas L.). Journal of Food Processing and Preservation, 43(12), 1–14. https://doi.org/10.1111/jfpp.14226
  • Varhan, E., Elmas, F., & Koç, M. (2019). Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder. Journal of Food Process Engineering, 42(4), 1–13. https://doi.org/10.1111/jfpe.13022
  • Werede, E., Jabasingh, S. A., Demsash, H. D., Jaya, N., & Gebrehiwot, G. (2021). Eco-friendly cotton fabric dyeing using a green, sustainable natural dye from Gunda Gundo (Citrus sinensis) orange peels. Biomass Conversion and Biorefinery, 13(6), 5219-5234. https://doi.org/10.1007/s13399-021-01550-6
  • Yadav, A. M., Nikkam, S., Gajbhiye, P., & Tyeb, M. H. (2017). Modeling and optimization of coal oil agglomeration using response surface methodology and artificial neural network approaches. International Journal of Mineral Processing, 163, 55–63. https://doi.org/10.1016/j.minpro.2017.04.009
  • Zheng, X.-Z., Liu, C.-H., & Zhou, H. (2011). Optimization of Parameters for Microwave-Assisted Foam Mat Drying of Blackcurrant Pulp. Drying Technology, 29(2), 230–238. https://doi.org/10.1080/07373937.2010.484112
  • Zielinska, M., Ropelewska, E., & Markowski, M. (2017). Thermophysical properties of raw, hot-air and microwave-vacuum dried cranberry fruits (Vaccinium macrocarpon). Lwt, 85, 204–211. https://doi.org/10.1016/j.lwt.2017.07.016